ALLENDE RESTAURANT

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL(NAME OF THE PRODUCT) ON ALL FOOD CONTAINERS WITH READY TO EAT FOOD INSIDE THE REACH IN COOLER. (ALL CONTAINERS HAVE A DATE BUT NO NAME OF THE PRODUCT).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL A SPLASH GAURD BETWEEN THE PREP TABLE AND THE EXPOSED HAND SINK, IN THE FRONT PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRACKED/BROKEN FLOOR TILES THRU-OUT THE REAR PREP AREA. MUST REPAIR/REPLACE FLOOR TILES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL THE GAP AROUND THE PIPE INSIDE THE WASHROOM AND MAINTAIN. CLEAN THE FAN GUARD INSIDE THE 2 DOOR REACH IN COOLER (WITH DUST BUILD-UP) AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH USED FOR WIPING THE TOP COUNTER, DINING TABLES, TOP OF THE COOLER AND PREP TABLES MUST BE STORED ON A CONTAINER WITH SANITIZING SOLUTION nOT ON TOP OF THE CHOPPING BOARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE TO REMOVE BUILDUP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE END CAPS FOR THE LIGHT SHIELDS ABOVE THE CUTTING BOARD IN THE REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTY SHELVING INSIDE FRON PREP COOLER. MUST REPAINT OR REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE LIGHT SHIELDS ABOVE THE FRONT COUNTER PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST INSTALL SPLASH GUARD AT FRONT EXPOSED HAND SINK BETWEEN SINK AND STORE SALSA BOWLS AND CHIPS. HAND CLAMP WRAPPED IN PLASTIC AND DUCT TAPE USED TO SECURE STEAM TABLE CUTTING BOARD. MUST REMOVE AND HAVE ALL FOOD CONTACT SURFACES SMOOTH AND CLEANABLE. RUSTY SHELVING INSIDE REAR TALL REACH-IN COOLER. MUST REPLACE/REMOVE RUST AND RE-SEAL. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS WITH END CAPS INSIDE EXHAUST HOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST PROVIDE (3) THREE STOPPERS FOR ALL COMPARTMENTS OF SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.ALL ITEMS STORED ON GROUND IN REAR WALK-WAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF DIRTY MACHINE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. EMPLOYEE USING FRONT EXPOSED HAND SINK TO RINSE OUT USED SALSA BOWLS TAKEN FROM DIRTY TABLES THEN REFILLED TO BE SERVED AGAIN WITHOUT PROPERLY WASHING, RINSING AND SANITIZING. DEMONSTRATED AND SET UP THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE WITH BLEACH TO 100PPM FOR USED, DIRTY SALSA BOWLS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP AVAILABLE AT FRONT PREP EXPOSED HAND SINK. EMPLOYEE PROVIDED DURING INSPECTION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED THE FOLLOWING FOODS NOT PROTECTED FROM CONTAMINATION DURING STORAGE: INTERIOR ICE MACHINE UPPER WATER RESERVOIR WHERE ICE IS MADE WITH BLACK SLIME SUBSTANCE ON ICE CONTACT SURFACES. PLASTIC BOWLS OF READY TO EAT CHIPS FILLED AND SITTING ON TOP OF ONE ANOTHER WITH DIRTY BOTTOM OF BOWL CONTAMINATING UNCOVERED BOWL OF CHIPS. MACHINE TAGGED HELD FOR INSPECTION. ALL ICE AND CHIPS DISCARDED. INSTRUCTED TO NOT PRE-FILL BOWLS OF CHIPS. CLEAN AND SANITIZE INTERIOR ICE MACHINE THEN FAX REQUEST TO C.D.P.H. FOR INSPECTION OF ICE MACHINE AND TAG REMOVAL.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD AT FRONT EXPOSED HAND SINK BETWEEN SINK AND STORE SALSA BOWLS AND CHIPS. HAND CLAMP WRAPPED IN PLASTIC AND DUCT TAPE USED TO SECURE STEAM TABLE CUTTING BOARD. MUST REMOVE AND HAVE ALL FOOD CONTACT SURFACES SMOOTH AND CLEANABLE. RUSTY SHELVING INSIDE REAR TALL REACH-IN COOLER. MUST REPLACE/REMOVE RUST AND RE-SEAL. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS WITH END CAPS INSIDE EXHAUST HOOD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST PROVIDE (3) THREE STOPPERS FOR ALL COMPARTMENTS OF SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ALL ITEMS STORED ON GROUND IN REAR WALK-WAY MUST BE REMOVED TO PREVENT RODENT HARBORING.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. NOT ON TOP OF DIRTY MACHINE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST NOT USE USED CARDBOARD TORTILLA BOX FOR COOKED CHIPS AS STORAGE OR FOR GREASE DRAINAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST NOT USE DUCT TAPE AND PLASTIC WRAP AS LINER FOR SHELVING UNDER MICROWAVE OVEN. TABLE NEXT TO MICROWAVE OVEN WITH DEEP CUTS INTO WOOD AND WOOD CHIPPING. MUST REPLACE. WINDOW SILL AT REAR PREP AREA NEXT TO STORED CLEAN KNIVES DIRTY WITH DEBRIS, MUST CLEAN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELD END CAPS MISSING IN EXHAUST HOOD, MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN CLEAN CONTAINER WITH SANITIZING SOLUTION.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited.